Oat Rolls with Fennel and Anise
KronJäst- 20 pieces
- 30 min
- 2 hours
3.18/5
363 VotesHere's how:
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1
Crumble the yeast into a bowl. Heat the milk and oil to 25 °C and pour them over the yeast so that it dissolves.
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2
Mix in the flaxseed, salt, ground fennel and anise, and oat flour. Add half of the flour mixture and knead the dough vigorously. Mix in the rest of the flour mixture and knead until the dough is smooth and supple.
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3
Let it rise, covered, for about 30 minutes.
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4
Sprinkle a little gluten-free flour mix on the work surface, then knead and divide the dough. Shape into two logs and cut each log into 10 pieces. Shape into buns.
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5
Place them on a baking sheet lined with parchment paper and let them rise under a cloth for about 30 minutes. Meanwhile, preheat the oven to 250 °C.
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6
Bake for 10–12 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) milk
- 26 g (about 2 tbsp) oil
- 35 g (about 1/2 dl) flaxseed
- 6 g (about 1 tsp) salt
- 8 g (about 1 tsp) fennel seeds, crushed
- 8 g (about 1 tsp) anise seeds, crushed
- 180 g (about 3 dl) oat flour
- 480–540 g (about 8–9 dl) gluten-free flour mix
The recipe comes from
kronjast.se
